The recipe makes about 12 biscuits.
50g icing sugar
grated rind of a lemon
1 egg yolk
175g plain flour
pinch of salt
2 egg yolks
red and green food colouring
Preheat oven 190C/375F/gas5
Lightly grease 2 baking trays.
Beat the butter, sugar and zest together till fluffy; beat in the egg yolk and add the flour and salt. Mix to a smooth dough. Wrap in clingfilm and put in the fridge for about half and hour.
Roll the dough out on a floured surface to about 3mm thick, then using a 6cm cutter cut out round shapes. A good tip is to flour the cutter so it doesn't stick.
Put the biscuits onto the baking trays.
Mark the tops of the biscuits lightly with a 21/2 cm holly leaf cutter for the leaves and the tip of a 5mm plain piping nozzle for the berries. Chill again for about 10 mins till the biscuits are firm.
For the decoration - using 2 egg cups, put an egg yolk in each one and mix red colouring into one cup and green into the other. Using a small paint brush, paint the colours on the leaves and berries.
Bake for 10 - 12 mins till the biscuits start to colour round the edges.
Cool for a bit on the tray and then finish off on a wire rack.
A nice festive,crunchy biscuit, and my grandsons are coming to make some at the weekend